"Cha Dao" is Shu puer from Menghai County. The well-known Moscow sinologist and blogger Albert Papakhuhu Krissky took part in the design of the cover.
357-gram cake of medium density consists of pressed twisted brown leaves with thin cuttings and reddish tips. The aroma is intensive, nutty with balsamic hints. The infusion is dark, reddish-chestnut.
The bouquet of the ready-made tea is multifaceted and mature, woody-and-nutty, with spicy, milky, biscuit, balsamic and fruity notes. The aroma is deep and complex, nutty-balsamic. The taste is rich and juicy, velvety, sweetish, with a slight bitterness.
Steep the tea in hot water (95°C) in a gaiwan or a teapot made of porous clay. The proportion is 7-8 g per 100 ml. The time of the first steeping is about 10 seconds. After that do short steeps (just for 1 second) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 9 times.
Shu puer "Cha Dao" is an excellent choice as daily tea: rich, invigorating and vivid.
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